#vegetarianthai

[sonifanart]

One Pot Spicy Thai Noodles are a quick and flavorful meal that combines rice noodles, fresh vegetables, tofu, and a spicy Thai red curry sauce. This dish is easy to make and perfect for satisfying your Thai food cravings at home!

Ingredients: 8 oz rice noodles. 2 tbsp vegetable oil. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 zucchini, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 1/2 cup tofu, cubed. 2 tbsp Thai red curry paste. 1 can 14 oz coconut milk. 2 tbsp soy sauce. 1 tbsp brown sugar. 1 tsp sriracha sauce adjust to taste. Juice of 1 lime. Fresh cilantro leaves for garnish. Crushed peanuts for garnish.

Instructions: Following the directions on the package, cook the rice noodles, then drain and set them aside. Heat the vegetable oil in a big pot or wok over medium-high heat. Add the minced garlic and the sliced onion. Stir-fry for two to three minutes, or until fragrant and beginning to soften. Tofu, carrot, zucchini, broccoli, snap peas, and red bell pepper should all be added to the pot. Saut the veggies for five to seven minutes, or until they are crisp-tender. Transfer the tofu and veggies to one side of the pot, leaving a space empty for the Thai red curry paste. To release the flavors, stir-fry the curry paste for approximately one minute. Add the coconut milk and stir to mix it in with the veggies and curry paste. Stir in the brown sugar, sriracha sauce, and soy sauce. To slightly thicken the mixture, simmer it for five minutes while stirring frequently. When the rice noodles are done, add them to the pot and toss them in the sauce until thoroughly covered. For complete heating, cook for a further two to three minutes. Add the lime juice to the noodles and mix them one last time. Garnish the One Pot Spicy Thai Noodles with crushed peanuts and fresh cilantro leaves while serving. Savor your fiery and flavorful stir-fried Thai noodles!

Prep Time: 15 minutes

Cook Time: 20 minutes

formazione irecoop toscana

[paperingtowns]

Vegan Thai Drunken Noodles, or Pad Kee Mao, is a flavorful and spicy stir-fry dish made with wide rice noodles, tofu, and an assortment of vibrant vegetables. Thai bird's eye chilies add a kick to the dish, while aromatic Thai basil leaves give it a distinct flavor.

Ingredients: 8 oz wide rice noodles. 2 tbsp vegetable oil. 3 cloves garlic, minced. 2-3 Thai bird's eye chilies, minced adjust to spice preference. 1 cup firm tofu, cubed. 1 cup bell peppers, sliced. 1 cup broccoli florets. 1/2 cup carrots, thinly sliced. 1/2 cup snap peas. 2 tbsp soy sauce. 2 tbsp vegan oyster sauce. 1 tbsp hoisin sauce. 1 tsp sugar. 1/2 cup Thai basil leaves. Lime wedges for serving.

Instructions: Prepare the rice noodles as directed on the package, then drain and set aside. Heat the vegetable oil in a big wok or skillet over medium-high heat. Saut the Thai chiles and minced garlic for 30 seconds, or until fragrant. Stir-fry the cubed tofu for two to three minutes, or until it gently browns. Add the snap peas, broccoli, carrots, and sliced bell peppers. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Combine sugar, hoisin sauce, vegan oyster sauce, and soy sauce in a small bowl. Over the stir-fried ingredients, drizzle this sauce. When the rice noodles are cooked, add them to the wok and stir everything around for two to three more minutes, or until everything is well heated. Take off the heat, toss in the Thai basil leaves, and drizzle the noodles with freshly squeezed lime juice. Enjoy hot, accompanied by wedges of lime!

Prep Time: 15 minutes

Cook Time: 15 minutes

Teabowl National

[herebevegans]

CURRY IN A HURRY

This is a very simple and yummy thai curry with rice noodles. This recipe is quick, easy to make, very flavorful, and made up of easily acquired ingredients. It’s a good one to keep in the back of your mind for when you find yourself at the grocery store with no idea what to make for dinner. 

simple thai curry with rice noodles

1 small yellow onion, peeled and sliced

1 red pepper, seeded and sliced

2 yukon gold potatoes, peeled and cut into cubes

3/4 cup vegetable broth (you could use water instead)

1 can coconut milk

2 oz red curry paste (half a jar)

2 Tbsp tamari (or soy sauce)

1/2 tsp Sriracha (or more, to taste)

4 oz thin rice noodles (about half a typical box)

some coconut oil for cooking

Over medium heat, use enough coconut oil to coat the bottom of your skillet. Add the onion and red pepper and sauté for 5 minutes. Add the potatoes and stir until coated in oil. Pour in the vegetable broth and simmer until the broth is almost entirely gone, stirring regularly.

In a measuring cup or small bowl, whisk together the coconut milk, curry paste, tamari, and Sriracha. 

Pour the coconut milk mixture into the pan. Cover and simmer over medium-low heat for about 10 minutes.

When the curry has about 5 minutes left, begin cooking the rice noodles. 

Drain the rice noodles and add them to the curry. Stir and serve. 

[kippysnacks]

Khao kluk kapi je = rice stirred with vegan shrimp paste. This is in my top five favourite Thai street foods. #เจ #khaoklukkapi #je #jayfood #vegetarian #vegan #veganthai #veganthaifood #veganfood #whatveganseat #vegetarianthai #tofu #rice #thaifood #thaifoodstagram

[kippysnacks]

Seitan stir fry with holy basil #vegan #raysseitan #holybasil #padgrapao #padgaprao #grapow #veganthaifood #thaifood #whatveganseat #vegetarianthai #seitan #stirfry #thaicuisine #veganthai